1 (16 oz.) box spiral macaroni
1 (16 oz.) bottle Italian dressing (I use low fat)
1 bell pepper, chopped
5 green onions (or 1 red onion), chopped
1 small jar green olives
1 cucumber, sliced
about 10 baby carrots, cut up
2 stalks celery, diced
1 tomato, diced

First cook, drain, and cool pasta, While it is cooking cut up vegetables and put in bowl. Mix all vegetables with pasta. Cover with whole bottle of Italian dressing, stir. Put in refrigerator overnight before serving. Keeps in the refrigerator for up to 4 days.

Variations: Try a raspberry vinaigrette dressing or a creamy version. Also you can lower even more calories by using a wheat pasta.

Hope you enjoy it. My family and friends love it!

Submitted by: Marcy Olenick